Ingredients:

  • 1 cup (120g) raw Pecans
  • 1 cup (200g) Granulated Sugar (for caramel)
  • 1/4 cup (60ml) Water (for caramel)
  • 1/2 cup (120ml) Heavy Cream (warmed, for caramel)
  • 4 tablespoons (56g) Unsalted Butter (cubed, for caramel)
  • 1 teaspoon Flaky Sea Salt (for caramel, plus extra for finishing)
  • 1 cup (226g) Unsalted Butter (for dough, to be browned)
  • 1 cup (220g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar (for dough)
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 2 1/2 cups (315g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon fine Salt
  • 1 1/2 cups (255g) Chocolate Chips/Chunks (mix of dark and milk)
  • 1/2 cup Prepared Salted Caramel (chopped pieces or thick sauce)
  • 1 cup Prepared Toasted Pecans (chopped roughly)

Instructions:

  1. Toast pecans on a baking sheet until fragrant (about 6-8 minutes). Cool and roughly chop.
  2. Prepare salted caramel sauce, if making from scratch. Set aside to cool completely.
  3. Brown the 1 cup of butter in a saucepan over medium heat until brown specks form and the butter smells nutty (about 5-7 minutes). Immediately pour into the mixing bowl to stop cooking and let cool slightly (about 10 minutes).
  4. Add brown and granulated sugar to the slightly cooled browned butter. Beat until light and fluffy (about 3 minutes).
  5. Beat in eggs one at a time, ensuring each is incorporated before adding the next. Stir in vanilla extract.
  6. Whisk together flour, baking soda, and fine salt in a separate bowl.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix!
  8. Gently fold in the chocolate chips, toasted pecans, and caramel pieces/sauce using a spatula.
  9. Cover the dough and chill in the refrigerator for at least 1 hour (up to 3 days). This step is crucial for chewy texture.
  10. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  11. Scoop dough balls (about 3 Tbsp size) onto the prepared sheets, leaving plenty of space between them. Sprinkle tops lightly with flaky sea salt.
  12. Bake for 12–15 minutes. Cookies should look set around the edges but still slightly puffy and soft in the centre.
  13. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.